Ingredients

medium stuffing tomatoes (2lbs)

3/4 tsp ground coriander seeds

1/2 tsp ground cumin seeds

1/4 tsp ground roasted cumin seeds

1/2 tsp garam masala

Salt to taste

1/4 tsp cayenne pepper

2 cups cooked chickpeas, drained

2 tbsp oil

Method

Cut off a small portion of the top of each tomato, scoop out the pulp and reserve it. Save the caps for further use.

Lightly salt inside of each tomato shell and arrange them upside down on a plate to drain.

Mix half of the tomato pulp with the spices and chickpeas and mash coarsely.

Stuff the tomatoes with the above mixture and replace them with caps.

Preheat the oven to 350 degrees F. Lightly oil the surface of each tomato and place it in a greased baking dish.

Bake them uncovered for 25 minutes and serve hot.

Kormas & Coconut Curries

A Korma doesn't have to be coconut based, only rich and creamy. So a dish made with cream, or yogurt can be a korma as much as any other. I've grouped all kormas and dishes that use a lot of coconut together.

Cooks Comments and Tips

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